2 whole chicken thighs, including drumstick, skin, and bones
[1/2] large yellow onion, quartered
1 (3-in.)cinnamon stick
2bay leaves
2 tsp.salt
8 cupswater
3 TB. plus 2 tsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
1 large ripe tomato, finely chopped
2 cups long-grain rice, rinsed
[1/2] tsp. ground cardamom
[1/2] tsp. ground cloves
[1/2] tsp.seven spices
[1/2] tsp. ground nutmeg
[1/2] tsp. ground cinnamon
[1/2] tsp. ground black pepper
4 cups chicken broth
[1/2] cup sliced almonds
[1/2] cuppistachios
[1/2] cuppine nuts
[1/2] cup white or golden raisins
Instructions
In a large pot over medium heat, bring chicken, yellow quartered onion, cinnamon stick, bay leaves, 1 teaspoon salt, and water to a boil. Cook, skimming off any foam, for 40 minutes. Set aside to cool. Remove chicken from broth, and pull apart chicken, discarding skin and bones.
In another large pot over medium heat, heat 3 tablespoons extra-virgin olive oil. Add chopped yellow onion and tomato, and cook, stirring intermittently, for 7 minutes.
Add long-grain rice, cardamom, cloves, seven spices, nutmeg, cinnamon, and black pepper to onion-tomato mixture, and cook, stirring intermittently, for 3 minutes.
Add chicken broth from the pot to rice mixture, and stir. Reduce heat to low, cover, and cook for 40 minutes.
Remove from heat, fluff rice with a fork, cover, and set aside for 10 minutes.
In a small saucepan over low heat, heat remaining 2 teaspoons extra-virgin olive oil. Add almonds, pistachios, pine nuts, and white raisins, and toast for 3 minutes. Set aside.
To serve, spoon rice onto a serving dish. Top rice with chicken and toasted nuts, and serve warm.
Notes
Healthy Hint You can make this dish a bit healthier by using brown basmati rice instead of white long-grain rice.